Easy Garlic Herb Stuffing
The aroma of fresh herbs and garlic wafting through your kitchen is a sure sign the holidays are here. This homemade herb stuffing takes your favorite bread and transforms it into a savory, crispy, and perfectly tender side dish inside.
Whether you’re hosting a holiday dinner or bringing a dish to share, this stuffing recipe delivers restaurant-quality results with simple ingredients you can find at any grocery store. The combination of fresh herbs and perfectly toasted bread creates a stuffing that just might steal the show from the turkey.
Looking for more holiday side dishes? Try my Spicy Yams With Maple Syrup or Best Creamy Sweet Mashed Potatoes for a complete feast.
Table of Contents
Reasons You’ll Love This Recipe
- Make-Ahead Magic: Prep the day before and bake when ready
- Customizable: Works great with any type of bread you prefer
- Perfect Texture: Crispy on top, soft and flavorful inside
- Fresh Flavors: Loaded with aromatic herbs and garlic
Recipe Ingredients
Ingredient Notes:
- Bread – You’ll need 1½ dried loaves cut into 1-inch cubes, making about 13 cups when dried. Crusty sourdough, Italian, or French bread works best.
- Butter – Two sticks of unsalted butter create a rich flavor and help achieve that perfect golden top.
- Onion – One large diced onion provides a savory foundation.
- Celery – Five ribs of diced celery add classic stuffing flavor and subtle crunch.
- Garlic – Six to eight minced cloves bring plenty of aromatic flavor.
- Fresh herbs – A combination of thyme, rosemary, and sage (2 tablespoons each) creates that traditional stuffing taste.
- Chicken broth – Three cups to moisten the bread, though you may need more or less depending on your bread.
- Salt and pepper – Season to taste for perfect flavor.
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Additions
- Bread Options – Try a mix of breads like whole grain and sourdough
- Herb Variations – Use dried herbs (½ teaspoon each) when fresh aren’t available
- Vegetarian Version – Swap chicken broth for vegetable broth
- Extra Additions – Add sausage, mushrooms, or dried cranberries
- Egg Addition – Mix in 2 beaten eggs for a fluffier texture
How to Make Herb Stuffing (step-by-step directions)
- Prep bread by either air-drying overnight or toasting at 275°F for 20-30 minutes. Cool completely. (Photo 1)
- Preheat oven to 375°F and grease a 9×13 baking pan.
- Melt 1½ sticks of butter in a skillet. Sauté onions and celery for 5-8 minutes until tender. (Photos 2 & 3)
- Add garlic and sauté 1-2 minutes more until fragrant. Cool for 5 minutes. (Photo 4)
- Combine dried bread, cooled vegetables, and fresh herbs in a large bowl. (Photos 5 & 6)
- Gradually add broth, tossing until the bread is evenly moistened but not soggy. (Photo 7)
- Transfer to a baking pan, cover with foil, and bake for 30 minutes. (Photo 8)
- Uncover, brush with remaining melted butter, and bake for 10-15 minutes until golden brown. (Photos 9 & 10)
Recipe Tips
- Measure bread after drying as volume shrinks significantly
- Don’t oversaturate with broth – bread should be moist but not soggy
- Let sautéed vegetables cool before mixing them with bread
- For extra flavor, try using Homemade Chicken Stock
- Add broth gradually for better control over moisture level
Storing Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for 3-4 days
- Make Ahead: Prepare without baking up to 24 hours in advance
- Prep: Let the refrigerated unbaked stuffing sit at room temperature for 20-30 minutes before baking
- Reheating: Warm covered in the oven at 350°F until heated through
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Serving Suggestions
Serve alongside your holiday turkey or with Maple-Balsamic Boneless Pork Chops. For a complete feast, add Green Beans, Almondine and Homemade Red Enchilada Sauce for extra color and flavor.
Recipe FAQs
Dried bread absorbs the flavors better and prevents your stuffing from becoming soggy. It’s an essential step for the perfect texture.
Crusty artisan breads like sourdough or French bread work best, but any hearty bread will do. Avoid very soft sandwich breads.
The bread should be moistened but not swimming in liquid. When pressed, it should hold together without being mushy.
While possible, freezing isn’t recommended as it can affect the texture. It’s best enjoyed fresh or within a few days of baking.
Easy Garlic Herb Stuffing
Ingredients
- ½ dried loaves of bread cut into 1-inch cubes (should make 13 cups dried)
- 1 cup 2 sticks unsalted butter, divided
- 1 large onion diced
- 5 ribs celery diced
- 6-8 garlic cloves minced
- 2 tablespoon fresh thyme minced (or 1/2 teaspoon dried)
- 2 tablespoon fresh rosemary minced (or 1/2 teaspoon dried)
- 2 tablespoon fresh sage minced (or 1/2 teaspoon dried)
- Salt and pepper to taste
- 3 cups chicken broth or vegetable broth, more as needed
- Fresh chopped parsley or herbs for garnish (optional)
Instructions
- Prep bread by either air-drying overnight or toasting at 275°F for 20-30 minutes. Cool completely.½ dried loaves of bread
- Preheat oven to 375°F and grease a 9×13 baking pan.
- Melt 1½ sticks of butter in a skillet. Sauté onions and celery for 5-8 minutes until tender.1 cup 2 sticks unsalted butter, divided,1 large onion,5 ribs celery
- Add garlic and sauté 1-2 minutes more until fragrant. Cool for 5 minutes.6-8 garlic cloves
- Combine dried bread, cooled vegetables, and fresh herbs in a large bowl.2 tablespoon fresh thyme,2 tablespoon fresh rosemary,2 tablespoon fresh sage,Salt and pepper
- Gradually add broth, tossing until the bread is evenly moistened but not soggy.3 cups chicken broth
- Transfer to a baking pan, cover with foil, and bake for 30 minutes.
- Uncover, brush with remaining melted butter, and bake for 10-15 minutes until golden brown.Fresh chopped parsley or herbs
Notes
- Measure bread after drying as volume shrinks significantly
- Don’t oversaturate with broth – bread should be moist but not soggy
- Let sautéed vegetables cool before mixing them with bread
- For extra flavor, try using Homemade Chicken Stock
- Add broth gradually for better control over moisture level
Nutrition Information
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